Mushroom Risotto
Simple to make and simply delicious, this Mushroom Risotto so full of flavor and mushrooms and cheese.
Servings: 4 servings
Calories: 672kcal
Ingredients
- 8 cups chicken or vegetable broth
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- 10 button mushrooms, sliced
- 1 bay leaf
- 4 sprigs thyme, leaves removed
- pinch of salt
- pinch of freshly ground black pepper
- 2 cups arborio rice
- ½ cup white wine
- 1 cup grated Parmesan cheese
- ¾ cup frozen peas, thawed
- 2 tablespoons fresh parsley, chopped
Instructions
- In a medium saucepan over medium heat, bring chicken or vegetable broth to a simmer. Reduce heat to low and allow to simmer until you need it.
- In a large pot, heat up the oil.Add onion and cook, stirring often until the onion becomes translucent, about 4-5 minutes.Add 1 tablespoon of butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and become golden brown, about 4-5 minutes.Season with salt and pepper.Remove the mixture from the heat. Transfer the mixture to a bowl and return the pan to the heat.
- Add the remaining tablespoon of butter, wait until it melts.Add the arborio rice to the pan. stirring quickly and fry the rice for about 2 minutes. Stirring constantly.Add the wine. Cook until the wine has been mostly absorbed.
- Start adding the heat up broth, one cup at a time. Wait until the the broth is almost absorbed into the rice, before adding the next cup. Stir often, do not burn the rice. Continue until rice the al dente and creamy, not mushy. You might not need to use all the broth.
- Add the mushroom mixture back into the pan with creamy rice.
- Stir in the Parmesan and the thawed green peas, garnish with parsley. Mix everything through and serve warm.
- Enjoy!